Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts is a delightful pasta dish that brings together fresh flavors and comforting textures. This recipe is not only quick to prepare but also bursting with bright and zesty taste. The creamy burrata adds richness, while the toasted pine nuts provide a satisfying crunch. Perfect for a weeknight meal or a special occasion, this dish will surely impress everyone at the table.
Why Make This Recipe
There are many reasons to make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts. First, it is simple to prepare, making it an ideal choice for busy evenings. Second, the combination of lemon and pesto creates a refreshing flavor that wakes up your taste buds. Finally, the creamy burrata and crunchy pine nuts make this dish visually appealing and delightful to eat. It’s a winning recipe for pasta lovers!
How to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Ingredients
- 300 g (10 oz) rigatoni
- 1/4 cup basil pesto (store-bought or homemade)
- Zest and juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and black pepper, to taste
- 2 tbsp toasted pine nuts
- 1 ball fresh burrata cheese
- Fresh basil leaves, for garnish
Directions
- Cook the rigatoni according to package instructions until al dente. Drain and reserve 1/4 cup of pasta water.
- In a large bowl, whisk together the pesto, lemon zest, lemon juice, olive oil, salt, and pepper.
- Add the reserved pasta water a little at a time to loosen the sauce, if needed.
- Toss the hot pasta with the lemon pesto mixture until well coated.
- Plate the pasta and top with the burrata.
- Sprinkle with toasted pine nuts and garnish with fresh basil.
- Serve immediately, allowing the burrata to melt into the warm pasta.
How to Serve Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
Serve Lemon Pesto Rigatoni in a large bowl or on individual plates. Make sure to include some of the melty burrata on top and sprinkle the toasted pine nuts evenly over the dish. You can also add extra fresh basil leaves for a pop of color. This dish pairs nicely with a simple side salad or crusty bread.
How to Store Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
If you have leftovers, store them in an airtight container in the fridge for up to two days. Keep in mind that the burrata is best fresh, so you may want to add that right before serving. Reheat the pasta gently in the microwave or on the stove, adding a splash of water if needed to help loosen the sauce.
Tips to Make Lemon Pesto Rigatoni with Burrata & Roasted Pine Nuts
- To make your own basil pesto, blend fresh basil, garlic, nuts (like pine nuts), parmesan cheese, olive oil, salt, and pepper in a food processor.
- Don’t overcook the rigatoni; it should be al dente for the best texture.
- If you like a tangier flavor, add a bit more lemon juice to the pesto mixture.
- Toast the pine nuts in a dry skillet over medium heat until golden brown for extra flavor.
Variation
Feel free to switch up the nuts! Instead of pine nuts, you can use walnuts or almonds for a different taste. You could also add some cherry tomatoes or spinach for added freshness.
FAQs
1. Can I make this dish vegan?
Yes! You can substitute the burrata with a vegan cheese alternative to make it vegan-friendly.
2. How can I make this dish gluten-free?
Simply use gluten-free rigatoni made from rice or chickpeas.
3. Can I freeze Lemon Pesto Rigatoni?
While it’s best fresh, you can freeze the pasta without the burrata. Just store it in a freezer-safe container for up to a month; reheat and add fresh ingredients later.
